Can you use crayfish base shabu shabu?

The crayfish base can be used for shabu-shabu.

The crayfish itself has no taste, whether it is delicious depends on its base, when the crayfish is eaten up, there is a large pot of base left, plus other fresh ingredients on it, it is like a good hot pot.

In addition, the bottom of the crayfish pot also has several flavors to choose from, so it is also suitable for brushing hot pot, and crayfish hot pot is also an innovative dish of Sichuan hot pot in recent years, which perfectly combines crayfish and hot pot, which is a new way to eat traditional hot pot.

It is delicious to use crayfish base to brush hot pot, but to make this base, you need to use salad oil, hot pot base, beer, liquor, angelica, white cardamom, grass fruit, millet pepper, dried chili, star anise, sesame oil and other materials.

Yes, not only shabu-shabu, but also stir-frying, you can try it, and it tastes good.

It is best to use Chongqing hot pot base, which is basically clear oil, not particularly greasy to eat, and the taste inside is also very good.

You can choose the brand of hot pot base in Sichuan or Chongqing, after all, these two places are more famous for making hot pot, and the hot pot base is also delicious, it is best to choose the kind of red oil, which is more spicy, so that the fried lobster is also more fragrant.

First of all, prepare crayfish, dried chili, bay leaves, star anise, sesame pepper, cumin, garlic ginger, line pepper, green onion, cinnamon, light soy vinegar, sugar, Pixian bean paste, liquor, salt; I think you can use a hot pot base, and it will have a unique flavor when you do it.

First of all, you need hot pot base, beer, as well as crayfish, various condiments, garlic, green onions; It can be cooked with hot pot base, and the crayfish cooked with hot pot base will taste better.

You can use hot pot base, and you can use chili powder, Sichuan pepper, star anise, grass fruit, cinnamon, cumin, angelica, bay leaves, tangerine peel, shallots, ginger slices, oil, sugar, salt, cooking wine, light soy sauce, dark soy sauce, vinegar, chicken essence, etc.

Crayfish is a kind of food that many people like, especially the spicy taste of crayfish is irresistible, and many people will use some special lobster seasoning when making crayfish, and some people may think of the spicy and fragrant flavor of hot pot, so they use hot pot base to make crayfish. So can hot pot base be used as a lobster seasoning?

In fact, the main raw materials of lobster seasoning and hot pot base are similar, but many special crayfish seasonings use vegetable oil, while most of the hot pot bases are made with butter. Lobster seasoning is relatively simple in terms of taste selection, while hot pot base has many flavors to choose from, such as spicy, spicy, tomato, etc., people can buy their favorite hot pot base according to their own needs, and then cook crayfish.

In fact, many people usually use hot pot base when making crayfish, and hot pot base can certainly replace special lobster seasoning to make delicious spicy crayfish. Of course, to make a very delicious spicy crayfish, in addition to the choice of seasoning, there is also a lot of attention to the mastery of the heat and the use of ingredients, for example, many people will add beer in addition to the hot pot base when making crayfish, so that the crayfish will be more fragrant and delicious in taste.

Many people usually make crayfish at home, if there is no special lobster seasoning, you can choose the hot pot base to replace, before frying, be sure to use a brush to clean the lobster, remove the excess and lobster whiskers and shrimp line, etc. After adding the oil and hot pot base, there is no need to add other spices and chili peppers, because the hot pot base already contains enough chili peppers and spices. Crayfish is nutritious and has a resilient texture, making it a good healthy ingredient.

The practice of spicy crayfish is actually not difficult, the real trouble is the cleaning step, this process is very energy-consuming, you have to be full of patience to get it, if the shrimp brain and shrimp line are not cleared thoroughly, it will not only affect its taste, but also cause damage to the human body, the parasites and heavy metals in it are still daunting.

Ingredients: crayfish, cooking oil, green onion, garlic, ginger, sesame pepper, dried chili, beer, bean paste, hot pot base, light soy sauce, oyster sauce, salt, chicken essence, thirteen spices.

Production process: First of all, buy 1-2 catties of fresh crayfish from the farmer's market, pour it into clean water and wash it roughly a few times, be sure to clean the mud and sand inside, and then, find a toothbrush to brush them from top to out, inside and out, after the dirt is removed, it will make people feel at ease, right?

Then, first cut off the shrimp head with scissors, and then use tweezers to take out the shrimp brain, this part gathers a large number of harmful substances, try to avoid eating, and finally, then fry its tail, "pull" the shrimp line out, if the crayfish does not go through these steps of processing, even if it is delicious, it is not dare to eat.

Heat the oil, when the oil temperature is burned to 6 into heat, pour the processed crayfish into the hot oil and fry it, remove the dry oil content, put it in a bowl for later use, high temperature is one of the ways to kill parasites, at the same time, it is easier to taste when it is burned again, and then the taste will become better.

Leave a little base oil in the pot, first put in a little green onion, garlic slices, ginger slices, turn on low heat and fragrant, then add an appropriate amount of sesame pepper, dried chili, and 1 spoon of Pixian bean paste, 1 spoon of hot pot base, fry the red oil, and then pour in 1 spoon of light soy sauce and 1 spoon of oyster sauce to fry the fragrance.

After the sauce is fried, then pour the fried crayfish into it, turn to high heat and stir-fry evenly, then add an appropriate amount of beer and water to boil, and then, cover the pot and turn to medium-low heat and simmer for 20-30 minutes to completely absorb the flavor, after the shrimp meat fully absorbs the taste of various spices and condiments, it will exude an attractive spicy fragrance, which makes people salivate, and some people especially enjoy this process.

When the simmering time is up, open the lid of the pot, and at the same time, add a little salt, chicken essence, and thirteen spices to taste, and the spicy crayfish is completed.

Spicy crayfish.

Cooking steps There are 9 steps in total.

1 fresh crayfish 2 pounds, soak in light salt water and a little vinegar for an hour to force the lobster to spit out the cheek booty, scrub each part of the lobster with a brush, wash it with water, don't go down the head scissors to the end, cut half of it and pull it out, so that under normal circumstances, the whole stomach will come out (the black sac-like object is the stomach), practice makes perfect, practice more, mine is the seller to help get it.

2 The next step is to remove the intestines of the crayfish, the method is very simple, pinch the tail wing in the middle of the tail with your hand and twist it left and right until it is disconnected, and then slowly pull it out. In this way, the intestines of the shrimp will come out.

3. Boil water in a pot, boil the water, add the cleaned crayfish to blanch, remove blood foam and impurities, 44Pour an appropriate amount of oil into the pot, add green onions, shredded ginger, and garlic slices to stir-fry until fragrant 55Add the butter hot pot base and stir-fry over low heat until melted, add dried chili peppers, Sichuan pepper, star anise, bay leaves, grass fruits, nutmeg, Sichuan peppercorns, and sesame pepper and stir-fry over low heat until fragrant.

66.Add the crayfish and stir-fry to taste.

77.Pour in light soy sauce and white wine and stir-fry evenly.

88.Add an appropriate amount of water and bring to a boil, turn to low heat and simmer for five to eight minutes, stir-fry once or twice in the middle, avoiding the paste of the pot 99Sprinkle an appropriate amount of salt on high heat to collect the soup, and the delicious spicy crayfish is good in appearance and delicious.

Tips:

The water in which the crayfish is boiled can also be exchanged for beer.

There are salt and spices in the hot pot base, so don't add salt and spices.

When many people make crayfish, they like to remove the shrimp line first and then cook it; In fact, this shrimp line is best removed when eating, otherwise the shrimp meat is easy to get old.

How to make spicy crayfish: 1. Pour about a bowl of rice oil into a hot pan, add onions, ginger, garlic and other favorite seasonings; 2. Add half a pack of hot pot base (according to personal taste, put a pack of spicy if you like a heavy taste, and put half a pack of slightly spicy if you like a lighter taste); 3. Pour in 3 catties of washed crayfish 5 catties of stir-fried lobster over high heat to change color, and then pour in a can of beer after about 3 minutes; 4. After the heat boils, remove the coriander from the pot for 15-20 minutes on medium heat.

Tips: Wash the lobster, use two tablespoons of baking soda and half a rice bowl of white vinegar, the crayfish can be spit out automatically.

Grandma, the steps of making crayfish are very simple, and there is no specific brand for the hot pot base, what little swan, big dragon hot pot can be. The crayfish made with the hot pot base also tastes pretty good haha.

I forgot to take a picture of the process Dictate it The method is also super simple: 1. Brush the crayfish with a brush and subtract the head with scissors to facilitate the flavor2 Stir-fry the hot pot base with hot oil in a pot Pay attention to the spicy flavor is more delicious Then add water and bring to a boil.

3 Put the crayfish in and cook for about ten minutes, you can also add a little side dish I added potatoes and onion and coriander, potatoes and crayfish in the pot together, onions and coriander, and when the pot is about to rise, go down and stir-fry.

Too easy.

Under normal circumstances, to make spicy crayfish, Hunan's practice is to add some red oil, because the red can correspondingly penetrate into the meat of the crayfish, and the color is ruddy, at this time, put some red oil in the oil pot, clean the crayfish to steal, and then put it in boiling water to blanch it with boiling water to remove the fishy smell, and then use cold water to remove excess water and oil, and then put it in this red oil for stir-frying. The taste of this base is more delicious, and it is also more delicious, with a spicy taste.

Ingredients: crayfish, hot pot base, onion, green pepper, red pepper, water, water starch, oil.

Teach you to make spicy crayfish, you don't need too many ingredients, a package of hot pot base can be done, the taste is good: cut the onion into small pieces, and cut the green pepper into hob pieces for later use.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, it tastes good to teach you to make spicy crayfish, you don't need too many ingredients, a package of hot pot base will be done, the taste is good and diligent people deal with crayfish, first cut off the shrimp whiskers of the crayfish, then cut off the front end of the shrimp head, pick out the sandbags inside the shrimp head, cut the shells on both sides of the head, remove the shrimp gills, and finally use a brush to clean the shrimp.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base can be done, it tastes good and lazy people's practice, directly brush the crayfish clean, and then don't have to go anything.

Teach you to make spicy crayfish, you don't need too many ingredients, a package of hot pot base will be done, it tastes good, pour oil into the pot, and when the oil is burned to 7 hot, fry the crayfish.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, it tastes good to teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, the taste is good and fried until the shrimp shell turns red, then get out of the pot and drain the oil.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, after all the lobsters are fried, pour out the excess oil, and leave the bottom oil. Sauté the dried red peppers and chopped onion cubes.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, it tastes good, put a small half of the hot pot base, add an appropriate amount of water to boil.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will do it, it tastes good teaches you to make spicy crayfish, you don't need too many ingredients, a package of hot pot base will be done, it tastes good and boils until the water in the pot boils, pour in the fried crayfish just now, let the crayfish simmer in the soup for a while, let it fully absorb the soup.

Teach you to make spicy crayfish, you don't need too many ingredients, a pack of hot pot base will be done, it tastes good to teach you to make spicy crayfish, you don't need too many ingredients, a package of hot pot base will be done, the taste is good Finally, put in the cut green pepper pieces, fry well, cook for another minute, pour in the appropriate amount of water starch out of the pot.

The secret of making crayfish delicious is the preparation of ingredients, crayfish itself does not have much taste, all counting on these seasonings. Ingredients: 750 grams of crayfish, 50 grams of oil, 5 grams of refined salt, 50 grams of Pixian red oil bean paste, 50 grams of red dried pepper.

5 grams of pepper, 5 star anise, an appropriate amount of bay leaves, 2 grass fruits, a small piece of cinnamon, a large piece of ginger, and an appropriate amount of shallots.

Wash the ginger and break it into large pieces, pat loose with a knife, and cut the shallots into sections. Pour oil into the pot, put Pixian red lotus root bean paste, star anise, cinnamon, grass fruit, bay leaves, shallots, red pepper after high heat, fry over low heat until the chili oil is bright, and smell the strong spicy taste.

Pour the processed crayfish into the wok and stir-fry the crayfish with the ingredients over high heat. Stir-fry until the color is red and bright, and then sprinkle in the pepper, and stir-fry over low heat to bring out the fragrant hemp flavor. Then pour in the hot water that has been submerged in the crayfish.

Bring to a boil over high heat, then change to low heat and cook for about 15 minutes to reduce the juice and turn off the heat. After turning off the heat, soak the crayfish in the wok soup to let the spicy flavor of the soup seep into the crayfish, heat it again and put it out of the pot.